Roasted Turmeric Cauliflower with Potatoes and Golden Yogurt Recipe
Yield: 4 to 6 | Total time: 35 min
Turmeric, known for its anti-inflammatory properties among other healing powers, is a wonderful spice to add to your repertoire. A dusting of powdered turmeric, also known as “Indian saffron,” adds color as well as a light peppery flavor to dishes. This turmeric-laced vegetable salad is one of many recipes I've developed for Sukhi's, a California-based family-run Indian food company. I love working with the family, and developing these recipes also allows me to explore spices I wouldn't necessarily use on a regular basis, turmeric included. I've made this dish several times and wanted to share it in case you missed it on Cooking with Sukhi's.
Check out these great recipes featuring turmeric:
3) Indian Roti
- 1 tablespoon grapeseed oil or olive oil
- 1 1/2 tablespoons ground turmeric
- Juice of 1 lemon
- 3 medium potatoes (about 1 pound), cut into 3/4-inch pieces
- 1 head cauliflower, cut into florets
- 1 packet Sukhi’s Madras Vegetable Spice Mix
- 1/2 teaspoon fine sea salt
- 1 cup thick plain yogurt
- 1/2 jalapeño, minced
- Lime wedges, for garnish
- Preheat oven to 425°. Combine oil with turmeric, lemon juice, and Sukhi’s Madras Vegetable Mix in a large bowl; stir to combine. Add potatoes and cauliflower and stir to combine. Spread vegetables on a large shallow rimmed baking sheet (I like to line mine with parchment so the turmeric doesn’t stain the sheet). Roast for 25 minutes, stirring once or twice, until vegetables are tender but not too soft.
- Combine yogurt and jalapeño with a pinch of ground turmeric and stir to combine. If too thick, add a bit of lime juice. Serve vegetables with Golden Jalapeño Yogurt.
Date Published: March 2, 2013
All recipes have been tested by the KimSunée.com Test Kitchens unless otherwise noted.